Homemade Wheat Flour Bread with Poppy Seeds

1. Prepare the Yeast Mixture: In a small bowl, dissolve the dry yeast in 50 ml of the warm milk and add 1 tablespoon of sugar. Let it sit for about 10 minutes until it becomes frothy.
2. Mix the Dry Ingredients: In a large mixing bowl, combine the flour, remaining sugar, salt, baking soda, and poppy seeds. Mix well to ensure the ingredients are evenly distributed.

1. Combine Wet Ingredients: In a separate bowl, beat the egg and add the remaining warm milk, vegetable oil, and softened butter. Mix well until fully incorporated.
2. Combine All Ingredients: Add the frothy yeast mixture to the bowl with the wet ingredients, then pour this combined mixture into the bowl with the dry ingredients. Mix until a soft dough forms. The dough should be slightly sticky but manageable.
3. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for about 10 minutes, or until smooth and elastic. If the dough is too sticky, add a little more flour as needed.

1. First Rise: Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
2. Shape the Dough: Once the dough has risen, punch it down to release the air. Divide the dough into equal portions and shape them into balls. Place the dough balls into greased baking molds or a loaf pan.
3. Second Rise: Cover the dough again and let it rise for another 30-45 minutes, or until doubled in size.

1. Preheat the Oven: Preheat your oven to 180°C (350°F).
2. Bake: Brush the tops of the dough with a little milk or egg wash for a shiny crust. Bake in the preheated oven for about 25-30 minutes, or until golden brown and the bread sounds hollow when tapped.
3. Cool and Serve: Allow the bread to cool slightly before removing it from the molds. Serve warm with butter or your favorite spread.

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